Homemade Eggnog is a rich, creamy holiday beverage made from milk, cream, eggs, sugar, and warm spices. Traditionally enjoyed during the festive season, this classic drink can be served chilled or warm and is often spiked with a splash of rum or bourbon for extra cheer.

Why You’ll Love This Recipe

This eggnog recipe delivers an indulgent, velvety texture and perfectly balanced sweetness with just the right touch of nutmeg and cinnamon. It’s far superior to store-bought versions, made with real ingredients and without preservatives. Whether served plain or spiked, it brings instant holiday comfort and nostalgia.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Whole milk
Heavy cream
Egg yolks
Granulated sugar
Ground nutmeg
Ground cinnamon
Vanilla extract
Optional: bourbon, rum, or brandy
Optional garnish: cinnamon sticks or freshly grated nutmeg

Directions

In a medium saucepan, combine milk, cream, and half of the nutmeg. Warm over medium heat until just steaming—do not boil.
In a bowl, whisk egg yolks and sugar together until pale and thick.
Slowly pour the warm milk mixture into the egg mixture while whisking continuously to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly (about 160°F/71°C).
Remove from heat and stir in vanilla extract (and liquor, if using).
Strain through a fine mesh sieve into a bowl to remove any cooked egg bits.
Let cool slightly, then refrigerate until well chilled—at least 2 hours.
Serve cold, garnished with cinnamon or nutmeg as desired.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 25 minutes

Variations

Alcohol-free version: Omit alcohol and use extra vanilla for enhanced flavor.
Dairy-free: Use full-fat coconut milk or almond milk and coconut cream as substitutes.
Spiced eggnog: Add a pinch of ground cloves or allspice for extra warmth.
Whipped egg whites: Fold in whipped egg whites before serving for a fluffier texture.

Storage/reheating

Store eggnog in a sealed container in the refrigerator for up to 4 days. Stir or shake before serving, as it may separate slightly. Do not freeze, as the texture will be affected. To serve warm, gently heat on the stovetop over low heat—do not boil.

FAQs

Is homemade eggnog safe to drink?

Yes, this recipe heats the egg mixture to 160°F to ensure safety.

Can I make it ahead of time?

Absolutely—it tastes even better after resting for a day in the fridge.

What alcohol is best in eggnog?

Bourbon, rum, or brandy are traditional. You can also use whiskey or a blend.

Can I use egg whites too?

Yes, beat them separately and fold them in for a frothier texture, or make a cooked version using the whites.

Why temper the eggs?

Tempering prevents curdling by slowly raising the temperature of the eggs.

Can I double the recipe?

Yes, just ensure your pot is large enough and stir constantly during cooking.

What’s the best way to serve eggnog?

Serve chilled in mugs or glasses with a sprinkle of nutmeg or a cinnamon stick.

How thick should eggnog be?

It should coat the back of a spoon—rich but pourable.

Can I make it without cream?

Yes, but using only milk will make it thinner and less indulgent.

What if it curdles?

Strain it immediately and blend with a hand blender if needed—it will still be usable.

Conclusion

Homemade Eggnog is a festive classic that brings warmth and joy to any holiday celebration. Rich, creamy, and aromatic, it’s a comforting tradition made even better from scratch. Whether enjoyed plain or with a spirited twist, it’s sure to become a beloved seasonal favorite.

Homemade Eggnog

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Homemade Eggnog is a festive, creamy drink made with milk, cream, egg yolks, and warm spices. Perfectly sweet and rich, it’s a classic holiday treat served plain or with a splash of liquor.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 2 hours 25 minutes
Yield: 6 servings 1x
Category: Beverage
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Instructions

In a medium saucepan, combine milk, cream, and half of the nutmeg. Warm over medium heat until just steaming—do not boil.
In a bowl, whisk egg yolks and sugar together until pale and thick.
Slowly whisk the warm milk mixture into the egg mixture to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C).
Remove from heat and stir in vanilla extract and optional liquor.
Strain through a fine mesh sieve into a bowl to remove any cooked egg bits.
Let cool slightly, then refrigerate until well chilled—at least 2 hours.
Serve cold with a sprinkle of nutmeg or a cinnamon stick for garnish.